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Spicy Pineapple Salsa Recipe
Spicy Pineapple Salsa Recipe photo by Taste of Home

Spicy Pineapple Salsa Recipe

Publisher Photo
Here’s a sweet and spicy twist on salsa. Served with chips, it’s an excellent party starter. It also adds a refreshing touch on top of grilled fish or meat.—Angela Longtin, Cavalier, North Dakota
TOTAL TIME: Prep: 50 min. Process: 15 min.
MAKES:56 servings
TOTAL TIME: Prep: 50 min. Process: 15 min.
MAKES: 56 servings

Ingredients

  • 12 medium tomatoes (about 4 pounds)
  • 2 large red onions, chopped
  • 2 medium green peppers, chopped
  • 2 cans (8 ounces each) unsweetened crushed pineapple, drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (12 ounces) tomato paste
  • 3 cans (4 ounces each) chopped green chilies
  • 2 cans (4 ounces each) diced jalapeno peppers, drained
  • 1/3 cup white vinegar
  • 2 tablespoons salt
  • 6 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon pepper

Nutritional Facts

1/4 cup equals 24 calories, trace fat (trace saturated fat), 0 cholesterol, 328 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and chop.
  2. In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or to desired thickness.
  3. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pint jars.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Spicy Pineapple Salsa in Country Woman August/September 2011, p49

Nutritional Facts

1/4 cup equals 24 calories, trace fat (trace saturated fat), 0 cholesterol, 328 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Enjoy this recipe with a sweet red wine.

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